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Lobster and Shrimp Linguine Alfredo

01 Mar Lobster and Shrimp Linguine Alfredo

Posted at 18:43h in Recipes by

It seems like Alfredo sauce makes anything it touches good!  So, an alfredo sauce you make yourself from scratch slowly poured over shrimp and lobster and pasta must be delicious.  My mouth is watering just typing this and I’ve made and enjoyed it already😅!  If you enjoy seafood, the combination of shrimp and lobster must be music to your taste buds.  I love them both and I enjoy alfredo sauce as you can see from how I decided to go a little heavy on the sauce from my pictures.  I literally couldn’t help it.  Make this for dinner a couple evenings coming up and enjoy!  One serving of this dish in a restaurant will probably run you more than $20 and I know of one place it’s about $26.  You should be able to make one serving of this for less than $10.  Well, today you’re captain of the sea – pulling out some of its tasty catches for a delicious dinner.  Enjoy!

 

 

 

 

Prep time: 8mins          Cook Time: 27mins         Total: 35mins

 

Serves: 2

 

 

Ingredients:

 

4 ounces uncooked fettuccine

¼ pound uncooked medium shrimp, peeled, and deveined

4 oz Maine Lobster Tail

2 tablespoons olive or avocado oil, divided

1 green onion, chopped

1 or 2 garlic cloves, minced

¼ cup chicken broth

¼ cup white wine or additional chicken broth (I use white wine 😉 )

1 cup heavy whipping cream

½ cup grated Parmesan cheese

1 Roma tomato, diced

2 tablespoons minced fresh parsley

Salt and pepper to taste

 

 

Instructions:

 

  1. Bring 2 uncovered pots to a boil. One for the lobster tail and another for the fettuccine. These should take about the same time to cook so we’re going to cook them together and hold them warm off to the side.  Drop the lobster tail in the boiling water and because it’s 4oz allow it to cook for only 8 minutes. You can put a little salt in the water if you choose.  In a bigger pot, bring the water to a boil and add half a teaspoon of avocado or olive oil to the water to help keep the fettuccine from sticking together as it cooks; add a little salt as well.  Drop your fettuccine into the water and let cook stirring occasionally.  Let it cook for 8 or 9 minutes then taste a noodle to make sure it is cooked properly.  The noodle should not be hard or brittle to taste.  Once the lobster is cooked, remove it from the water, turn it on its back, cut the tail down the middle (you don’t have to cut all the way through; just first layer before the meat) and remove the meat. Cut the meat in chunks and hold to side in a bowl.  Once the fettuccine is cooked, use a lid to pour out the hot water without pouring out your noodles then fill the pot, covering the noodles with cold water.  This stops the noodles from cooking and holds them warm for a moment.

 

  1. In a large skillet, sauté shrimp in 1 tablespoon oil for 3-5 minutes or until shrimp turn pink. Remove and place in the same bowl with the lobster.

  1. In the same skillet, sauté green onions in remaining oil until tender but retaining color. Add garlic; cook 1 minute longer.  Now stir in broth and wine.  Bring to a boil.  Reduce the heat and simmer, uncovered, 6-8 minutes or until good bit of the liquid has evaporated.  Stir in the heavy cream; cook, uncovered, over medium heat for 5 minutes or until thickened.

 

  1. Drain the fettucine; stir in hot cream sauce. Add shrimp, lobster and cheese; toss to coat.  Sprinkle with tomato and parsley.

 

 

  1. Plate…serve…Enjoy! 😀

 

 

 

 

 

 

 

Nutrition per serving:

Calories              702                      Fiber     3g

Fat                       34g                 Sugars  10g

Saturated           14g                   Protein 40g

Carbs                  53g                   Sodium 728mg